Description
Learn how to make homemade kataifi pastry from scratch—those delicate, golden threads perfect for sweet or savory dishes.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 ¼ cups water (more if needed)
- 1 teaspoon lemon juice
- 1 teaspoon neutral oil (optional)
Instructions
- In a mixing bowl, combine flour, cornstarch, water, lemon juice, and oil. Whisk until smooth and lump-free.
- Let the batter rest for 15 minutes. Optionally, strain through a fine sieve for extra smoothness.
- Heat a nonstick pan or griddle over medium-low heat.
- Transfer batter to a squeeze bottle or piping bag with a small round tip.
- Quickly drizzle the batter in fine lines across the pan to form thin strands.
- Cook for a few seconds until dry, then lift off gently with a spatula.
- Repeat until all batter is used. Let the kataifi cool before shaping into rolls, nests, or wraps.
Notes
Consistency of batter is key—it should flow easily but not be watery. Practice makes perfect with the piping technique.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pastry
- Method: Stovetop
- Cuisine: Greek & Middle Eastern
Nutrition
- Serving Size: ¼ cup pastry
- Calories: 90
- Sugar: 0g
- Sodium: 1mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: kataifi, homemade kataifi, pastry dough, Greek dessert, Middle Eastern sweets